Silky Steamed Egg Custard with Runny Yolks

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I make this steamed egg custard on repeat, and the whole thing rides on one little double-egg trick. You steam a silky bone broth egg base until it just barely sets, then crack two more eggs right on top and pull the bowl off the heat while the yolks are still runny. Break those yolks over the custard, hit it with soy sauce, chili crisp, and scallions, and boom, you’ve got a bowl of pure Chinese comfort food in about 12 minutes! It tastes like it took real effort, but there’s basically nothing to it. That’s exactly my kind of recipe.

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What Makes This Steamed Egg Custard So Good

The whole thing is about texture. A good steamed egg custard lands somewhere between a savory panna cotta and the softest scrambled eggs you’ve ever had, with this delicate wobble that catches every drop of sauce. It’s the exact texture The Kitchn raved about when Chinese-style silken eggs went viral. Steaming three eggs with warm bone broth instead of plain water builds a deeper, savory base, the same move I lean on in my chili oil steamed eggs.

Then those two eggs cracked on top steam just until the whites turn opaque, so you get runny yolks pooling over the silky base. Soy sauce, toasty sesame oil, and a spoon of chili crisp tie it all together with salt, nuttiness, and a little heat, and the scallions keep every bite fresh. SO good.

How long do you steam eggs for a silky custard?

Steam the egg base on low to medium heat for 5 to 10 minutes, until it’s just set, then add the top eggs and steam 2 more minutes. Gentle steam is everything here: crank the heat too high and the custard turns spongy and full of holes instead of smooth. You know the base is ready when the surface barely jiggles and a toothpick comes out clean. Start to finish, you’re looking at 10 to 15 minutes.

Can you stack eggs when steaming?

Yes, and stacking whole eggs on top of the base is the exact move that makes this a double steamed egg. Once the base has set, gently crack one or two eggs right onto the surface and keep steaming, covered, for about 2 minutes. Pull the bowl the second the whites go opaque so the yolks stay runny. Want a firmer yolk? Give it another minute, but that loose, jammy yolk is the best part, no contest.

Chinese steamed egg vs Japanese chawanmushi

They’re close cousins with one main difference. Chinese steamed egg (this recipe) is a plain, silky custard whisked with broth or water and finished with soy and sesame, while Japanese chawanmushi folds in dashi plus little treasures like shrimp, mushrooms, or ginkgo hidden down in the custard. If you love that savory-custard texture, both deserve a spot in your rotation.

Tips for the Silkiest Steamed Egg Custard

Strain the egg mixture

Pour the whisked eggs and broth through a fine mesh sieve before steaming. It catches the stringy bits and stray bubbles, and that’s what gives you that flawless, glassy top instead of a pocked one.

Use warm liquid, not cold

Stir in bone broth that’s warm to the touch, not fridge-cold. Warm liquid sets more evenly and keeps the custard tender all the way through.

Keep the steam gentle

Low to medium heat, that’s it. A hard, rolling boil bounces the water around and overcooks the edges before the center sets, and you end up with a rubbery, honeycombed mess.

Cover to block condensation

Steam with a lid, but tilt it slightly or wrap it in a towel so drips don’t fall onto the surface and dimple your smooth custard.

How to Serve Steamed Egg Custard

Eat it straight from the bowl with a spoon, or spoon it over hot white rice and let the runny yolk and sauce soak in. It’s the same egg-and-scallion-over-rice comfort as my Japanese fried rice, just softer and silkier. And if a jammy, runny yolk over rice is your thing, you’ll be all over my mayak eggs, the Korean soy-marinated ones with that same ooze factor.

Storage and Leftovers

Steamed egg custard is best the moment it comes off the heat, while the yolks are still loose. If you’ve got leftovers, cover and refrigerate for up to 2 days, though the yolks firm up as they chill. Reheat gently with a short burst of steam or a low microwave; high heat makes it weep and turn watery. I wouldn’t freeze it, since the custard breaks and goes grainy once it thaws.

Equipment

• Bamboo steamer attachment
• Fine mesh sieve
• Mixing bowls
• Whisk

Ingredients

• 3 eggs (for the base)
• 2 eggs (for topping)
• 1/2 cup bone broth (warmed)
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp chili crisp
• 1 scallion, chopped

Instructions

1. Whisk the base. Crack 3 eggs into a bowl and whisk until smooth, then stir in the warm bone broth. Pour the mixture through a fine mesh sieve into the heatproof bowl you plan to serve in.
2. Steam the custard. Set the bowl in a steamer over simmering water and steam on low to medium heat for 5 to 10 minutes, until the base is just set. Chop the scallion while you wait.
3. Add the top eggs. Gently crack the remaining 2 eggs directly onto the set egg base.
4. Steam until opaque. Keep steaming on medium heat for about 2 minutes, just until the whites turn opaque but the yolks are still runny, then pull the bowl off the heat.
5. Season and serve. Drizzle the sesame oil, soy sauce, and chili crisp over the top, finish with the scallions, and serve right away.

Eat it straight out of the bowl or spoon it over rice, either works. Breaking those yolks over the top and letting them run down through the custard underneath is the whole reason to bother with the double-egg version.

Ten or fifteen minutes start to finish still feels wrong for something with this texture. 🙌

If you make this steamed egg custard, drop a star rating on the recipe card below and let me know in the comments how your yolks turned out. It really helps other people find the recipe!

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